| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Chopped pecans |
| 2 |
ts |
Grated orange rind |
| 1 |
pk |
(8 oz) cream cheese (probably won't use the whole package; but I always use more than the 4 oz. the recipe originally called for) |
| 2 |
cn |
(11 oz) refrigerated buttermilk biscuits |
| 1/2 |
c |
Butter; melted |
| 1 |
c |
Powdered sugar |
| 2 |
tb |
Fresh orange juice |
INSTRUCTIONS
This recipe came from a '95 issue of Southern Living Magazine. It's an easy
coffee cake and sooo rich!!
Combine the first 3 ingredients in small bowl; set aside. Place about 1
tsp. cream cheese on half of each biscuit; fold biscuit over cheese,
pressing edges to seal. Dip biscuits in melted butter, and dredge in the
sugar mixture (the first 3 ingredients that you had set aside); place
curved side down in lightly greased 12 c. bundt pan, spacing evenly.
Drizzle remaining butter over biscuits; sprinkle with any remaining sugar
mixture. Bake 350 F. for 40 min. Immediately invert onto serving plate.
Combine powdered sugar and orange juice, stirring well; drizzle over warm
coffee cake.
Posted to TNT Recipes Digest by pat hogberg <p_hogberg@hotmail.com> on May
05, 1998
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